16 oz. cream cheese, softened to room temperature
1/3 c. eggnog
1/2 c. sugar
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 1/2 tbsp. flour
1 Pinch salt
12 gingersnap cookies
Whipped cream, for serving
Caramel sauce, for serving
Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
Place a gingersnap cookie at the bottom of each cup.
In a large bowl, beat cream cheese and sugar until evenly combined.
Add eggnog and vanilla. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.